Carne Ripiada (Shredded Beef)

March 22, 2011

Carne Ripiada (Shredded Beef), is known throughout Latin America with many different names, with some variations in preparation and ingredients. The base is an inexpensive cut of beef (flank, for example), cooked over low heat for a long time until it becomes very tender. Some vegetables are also added to the mix.

The Dominican carne ripiada is pretty close to its Venezuelan cousin carne mechada (carne mechada is something else in the DR) and the famous Cuban ropa vieja, which translates into “old clothes” in English (a sure entry into the Cuban version of foods with odd names)

And it’s time to make a confession: I rarely ever eat meat. And no, I am not a vegetarian.

You see, a good Serrano makes my heart sing. And since my avoiding meat is just a matter of taste, not of ethics or religion, I occasionally eat meals that contain meat (which I just avoid), in the interest of not inconveniencing my hosts when people don’t know of my food choices.

The funny thing is that my husband is absolutely carnivorous, and I have no qualms about cooking meat (within reason), but I go about it by memory, intuition and my husband’s taste buds. Whenever I add meat recipes to our site you can be almost certain that my husband – or Aunt Ilana’s – are around to approve. By the way, Aunt Ilana doesn’t eat meat either, neither of us did by the time we met. It was just a coincidence.

My spousal unit did not grow up eating meat cooked this way, he went mostly for the “big, bloody chunk of cow” to go with his potatoes, but he has come to be a huge fan of this method of cooking beef, which means that he can enjoy other cuts of meat, and get a serving of veggies with it, all in a delicious package. If you haven’t tried it, do so, you too will become a fan.

Season beef with a teaspoon of salt, a pinch of pepper, thyme and oregano.

In a large cast aluminum or cast iron pot heat half the oil. Sear the meat throughout (be careful with splatters, you are trying to cook the beef, not yourself).

Add enough water to cover the meat and cover the pot with a tight-fitting lid, simmer over low heat until the meat is very tender (it will start to flake). Rotate the meat every once in a while so it cooks uniformly. Add water if it becomes necessary so it doesn't get completely dry. By the end you should have left about 3 cups of liquid. Cool down to room temperature

Once the meat is cool enough to handle, cut into slices no more than 2 inches wide and shred the meat with your hands.

In a heavy saucepan heat the remaining oil and cook and stir the onions until they become translucent. Add the garlic, carrots and peppers and simmer over very low heat for 3 minutes. Add the tomatoes and simmer for about 10 minutes until the tomatoes are tender.

Add the tomato sauce and the meat and the remaining liquid from boiling the meat.

Simmer for 10 minutes over low heat, or until all the vegetables are cooked through. Taste and season with salt to taste if needed.

Oh my oh my… I'm a bit surprised at some the heat you are getting, that said, the recipe and the dish looks delish just the same. I can understand how the one commenter might feel, but cooking, baking is a learning process. I'm not an authority on DR cooking so, I will have to stay mum… but it looks delicious.

Finally I found a Dominican recipe on foodgawker! I love that site, I like looking at recipes from all over the world, and every few months I look just to see if there is a recipe from our country! and NADA! thank you Aunt Clara! nobody better to represent us!

Yovanni- Dominican Republic is a pretty big country, every part has a different take on food. Cooking with adob, sofrito , or sazon does not make it a Dominican recipe. What makes it Dominican is using all the fresh ingredients mentioned above.

Tia Clara- continue to bless us all with your delicious recipes!

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6 years 3 months ago

"Simple, by Clara" is a collection of traditional Dominican and Dominican-inspired recipes, home ideas, crafts, and the chronicles of the Aunties' adventures.